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1 T. Olive oil
2 carrots finely diced
1 rib of celery finely diced
1 clove of garlic, minced
1/2 t. salt
1/2 t. Herbs de Provence
1/4 t. pepper
1 T. flour
1/3 c. nonfat milk
2 T. light mayo
2 cans tuna, drained
1 c. diced green onions
6 slices of light 100% whole wheat bread, toasted
1 1/2 c. 1% shredded sharp cheddar cheese
Saute carrots and celery in oil for about 5 minutes. Add garlic seasonings and flour, combining thoroughly. Cook for 2 minutes, stirring. Slowly add the milk while continuing to stir. After it has thickened add the mayo, tuna, and onions. Pile the mixture onto the toasted bread that has been laid out on a cookie sheet. Top with cheese and then broil until melted and bubbly.
For those of you counting this is about 5 WW points (237 cal; 4 fiber; 7 g. fat).
Scripture of the Day: D&C 75:28
I actually really like tuna, but it's one of those things I will never order in a restauarnt.
ReplyDeleteIt looks very yummy, but I don't like tuna. I think I will try it with chicken.
ReplyDelete